Titlebook: The Maillard Reaction in Food Chemistry; Current Technology a Dongliang Ruan,Hui Wang,Faliang Cheng Book 2018 The Author(s), under exclusiv

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書目名稱The Maillard Reaction in Food Chemistry影響因子(影響力)




書目名稱The Maillard Reaction in Food Chemistry影響因子(影響力)學科排名




書目名稱The Maillard Reaction in Food Chemistry網絡公開度




書目名稱The Maillard Reaction in Food Chemistry網絡公開度學科排名




書目名稱The Maillard Reaction in Food Chemistry被引頻次




書目名稱The Maillard Reaction in Food Chemistry被引頻次學科排名




書目名稱The Maillard Reaction in Food Chemistry年度引用




書目名稱The Maillard Reaction in Food Chemistry年度引用學科排名




書目名稱The Maillard Reaction in Food Chemistry讀者反饋




書目名稱The Maillard Reaction in Food Chemistry讀者反饋學科排名

MAPLE

Book 2018a well-known non-enzymatic reaction between reducing sugars and proteins, and one of the most important reactions in food sciences. The authors explore different MS-based technologies to systematically investigate the Maillard reaction from amino acids, peptides and proteins. By using amino acid/pep

Glower

2191-5407 action from amino acids, peptides and proteins.Broadens the .This book is devoted to the characterization of Maillard reaction products using mass spectrometry (MS)-based technologies. The Maillard reaction is a well-known non-enzymatic reaction between reducing sugars and proteins, and one of the m

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978-3-030-04776-4The Author(s), under exclusive license to Springer Nature Switzerland AG 2018

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構想

Issues in Interpersonal Competence Research,fference between personal and relational competence? How can the dyad be incorporated as the unit of analysis in order to capture relational competence? We will also briefly comment on some neglected measurement issues.